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Cherry-on-top cupcakes

Name: Cherry-on-top cupcakes
Total time: 45 min
Yield: Makes 12
Ingredients: CUPCAKES; 125ml (½ cup) MCC brut, heated and reduced to 2 tbsp; 160g self-raising flour; 115g castor sugar; 2 extra-large eggs; 100g softened butter; ½ tsp vanilla extract; 2 tbsp milk; ICING; 250g softened butter, at room temperature; 500g icing sugar, sifted; 3 tbsp MCC brut; fresh cherries, to garnish

December 9, 2019 (Last Updated: December 6, 2019)

We’re saying cheers to 2019 and hello to 2020 with these MCC-filled cherry-on-top cupcakes!

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Cherry-on-top cupcakes

Desserts

By Sarah Dall – Serves: Makes 12

Total Time: 45 mins

Ingredients

CUPCAKES
125ml (½ cup) MCC brut, heated and reduced to 2 tbsp
160g self-raising flour
115g castor sugar
2 extra-large eggs
100g softened butter
½ tsp vanilla extract
2 tbsp milk
ICING
250g softened butter, at room temperature
500g icing sugar, sifted
3 tbsp MCC brut
fresh cherries, to garnish

Instructions

Preheat the oven to 160°C.

Place the reduced 125ml (1 cup) MCC and remaining cupcake ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 5 minutes. Line a standard 12-hole muffin tin with cupcake cases. Spoon 1 heaped tbsp of the mixture into each case. Bake until a skewer inserted into the middle comes out clean, 12 minutes. Remove from oven and set aside to cool.

For the icing, in a clean bowl of the stand mixer fitted with the whisk attachment, beat the butter until softened and creamy. Keep whisking and add the sifted icing sugar 2 tbsp at a time until it is all incorporated. Once half of the icing sugar has been used, add the 3 tbsp MCC brut. The icing should be light in colour and fluffy.

Spread or pipe the icing onto the cooled cupcakes and top with the fresh cherries.